today's dish runneth deep let's talk
about that
[Music]
good mythical morning pizza is
everybody's yes food sure you got your
gluten intolerance but with gluten-free
crust even they can say yes you got your
lactose intolerance but with cashew
cheese they say yes you got your tomato
intolerance but with white pizza they to
say yes and you have those people who
think it's unique and hip to hate
something everybody else loves but it's
not and pizza is the greatest and you
will say yes say yes the pizza is
everybody's yes food yes but the debate
we're seeking to settle in this episode
it's which style of pizza is the best
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okay let's determine once and for all
which Pizza style is the best Pizza
style it's time for
sponsored by Skillshare okay we're gonna
be pitting ate pizza styles against each
other in a head-to-head tournament we're
gonna taste two slices then send our
favorite one to the next round and we
like toppings a lot but we're keeping
these two just cheese in order to focus
on the style now we're defining a pizza
style as the way it's constructed baked
or eaten so not based on the toppings
let's eat some freaking pizza but first
we got the Battle of the Italian styles
and we know that there are other styles
that are popular in Italy but we went
with these two because they're the most
popular here in the US we got Neapolitan
versus Cecile mm-hmm so we got this
Neapolitan from de Sano in Los Angeles
typically this is like your more like
personal pizza like a 10-inch diameter a
very thin dough that has lots of gluten
for a haiku factor made in a
wood-burning oven and then it has a
puffy end crust called a corny Seol
corny seoeon dink it this is a good
morning
oh yeah it's chewy in a great way it's
not crunchy nope it's floppy I don't
just like a flop no that's good all
right and the Sicilian came from tomato
pie here in Los Angeles
as you can see it's rectangular grab
that one that usually served with a
thick crust and often heavy in garlic
nice tinker-stinker I don't have a bias
for or against thin versus thick I'm
gonna say that coming in but in tasting
these side by side the bread is doing
too much of the work the bread is doing
too much of the heavy lifting in this
particular slice because it's not like
there's a whole lot of stuff on top of
the thick crust yeah I agree I am a
little biased towards a thicker crust
when there's also a lot of T's and a lot
of other stuff right but the balance is
off I'm surprising myself with I don't
know just like you said the balance is
pretty great here um this one's pretty
easy for me Neapolitan is my vote okay
so we are sending the Neapolitan on to
the next round
now we got the Battle of the tristate
area-- baby sorry
New Yorkers are very very serious about
their pizza so we're gonna see if the
world-renowned New York style is really
all it's cracked up to be against a much
more regional neighbor New Haven style
okay we got this New York style from
Vito's in Hollywood again it's large
thin hand tossed crust a lot of people
think that has something to do with the
New York water which encourages the
minerals encourage gluten development
this is la water that's all we could get
and this is the one that is usually
folded in half by respectable people who
are eating it mmm you can just clobber
it man you fold it and risk elaborate Oh
I'm um yeah I'm a little nervous about
how much I'm going to eat if I don't
pace myself so it's up against the New
Haven Pizza which we got from urban
pizza in San Diego it's very crisp thin
crust
somewhere between New York and
Neapolitan is cooked in a cold oven
which is different and interesting I
mean that's the thinnest pizza I've ever
seen yeah this is like an hors d'oeuvre
yes it's something they would bring
around on a tray at a fancy party and of
course I would eat the entire tray but
you still be hungry because it's it's
kind of skimpy the taste is very good
but it does not compete with this no
speaking of balance I mean the cheese
ratio to the crust I got you some more
mm-hmm
yeah while he keeps eating all of it
probably New York moves on yes
okay now we've got the Battle of the
Chicago Styles everybody knows about
deep-dish but there's a style much less
talked about Chicago thin crust mm-hmm
let's start with a deep-dish this is
from taste Chicago here in LA
it's a buttery thick crust that often
contains cornmeal and then this is
something I didn't know that you sliced
cheese instead of shredded cheese so you
get a lot more concentrated cheese and
usually eaten with a knife and fork so
we will follow suit mmm plus a mouthful
of goodness man when you get this you
never think to yourself am I getting my
money's worth because I mean there's a
lot of stuff in here a slice will do you
dense is the word all the way around for
the old n for the Chicago thin crust we
got this from rancis and you've got a
center cut piece but mine has the crust
on it which demonstrates that there's
not yes that the crust is very minimal
which is a great concept you know as
toppings go almost all the way to the
edge now it just kind of tastes like New
York Pizza I'd say there's more emphasis
on the cheese um but then the whole
sauce some soy sauce I disagree it's
much much more cheese for almost like a
flatbread you know what I'm saying just
a cheesy flatbread this is difficult I
mean one of the greatest culinary
experiences I had was the first time I
had deep-dish pizza right in Chicago I
feel like all of Chicago would come and
knock down our door if we did not push
thick crust through well they'd blow the
house down with the wind and all yes
okay so you agree with me we're sending
the deep this is great but this is
iconic
and now we got the Battle of the non
Chicago Midwest pizzas Detroit vs st.
Louis but now before you comment about
it we didn't include any pizza Styles
west of st. Louis because they're mostly
just variations on the eight styles that
we are testing don't add us right okay
starting with Detroit which is new to me
never had it this is from padrino's and
Sherman Oaks Sherman Oaks is home to
celebrities like Chase Hilton oh this
has got extra thick crust with a crispy
bottom sometimes double baked and then
we've got extra cheese baked onto the
crust goodness so like they put shredded
cheese on top of that so I'm gonna get
one with crust anyone with that yeah so
it's got that deep-dish Ness man that's
a good crust a little light on the sauce
mm-hmm but a lot of stuff is working but
a lot of types of cheese and deep
justice all right so from st. Louis we
have what appears to be like a Chicago
thin crust but it's more crackery
this is an unleavened crust no yeast oh
yeah and that's um that's talked under
there there's a special cheese that they
got here called provel which is a mix of
provolone Zippos oh and white cheddar
huh yes
does the cheese taste different to you a
little sharper but say this it almost
has like a frozen pizza taste to it
there's something about the flavor
profile that just hit me that made me
think I just put this I just took it out
of a box in my freezer that's harsh man
I'm sorry I actually think it's good I
think the cheese is interesting is good
peace out of the freezer all the time
again when you when it sits you know
there's not much to it it's very thin
it's or dervish you know you're gonna
eat a whole pizza here in no time flat
or you're just gonna be hoping for more
come out of this get on the Detroit
train with me what do they call the
train in Detroit the people noodle do
people move of Detroit going through
mm-hmm
all right we've got Neapolitan versus
New York okay back in with the Neo this
is gonna be tough because well because I
can't even get it in my mouth I would
just call that refined you know it is
what it is and it's it's very good for
what it is and I know that this is a
traditional style the thing I love about
Sicilian I mean Neapolitan usually is
all the stuff that they put on it in
that oven and it gets kind of creative
but that's not what I'm judging I'm
judging the style and I like it there's
a it's got a lot going for it but new
york new york you fold it over I mean
you know people are opinionated about
every aspect of it it's the water it's
how you fold it it's the size is
everything it tastes really good mm-hmm
it tastes so good people travel from the
far corners of the world to New York
City and what do they have to do they've
got to eat this pizza
there's something about not there's a
construction but the size this is a
perfect size a pizza to just take and be
like get back on your bird scooter what
are they have one what do they have your
city bike get on your city bike and yeah
one hand is you go around that dirty
city so listen in New York on I'm saying
it's not easy but yes I'm saying
New York moves forward
[Music]
Detroit deep vs Chicago deep I know you
use a fork but I'm in the mood wow
that's the man's is on top and then you
said that before but it's a little bit
weird but good
I had a version of that Chicago
deep-dish the dog it had a whole big
circle a sausage underneath it the
money's not there wasn't a moment that
didn't have sausage that was a dream but
this is a revelation to me the cheese on
top of the crust okay here's the thing
these are both great pizzas they're both
deep-dish they have a lot going for them
links even both them at the same time
trying to get some sort of knowledge but
you know what Detroit has been through a
really rough time it's been a tough time
for that city is that what you're gonna
do the auto industry just abandon them
and they're sitting up there there's
whole blocks just completely abandoned
stray dogs running around but the binos
awesome
Detroit is rising from its ashes like a
phoenix not Phoenix that's Arizona like
Detroit this pizza is thick and Hardy
and topped with an unexpected layer of
cheese on the crust so we're going with
Chicago deep-dish pizza know who we are
sending Detroit through in my opinion
it's better it just tastes better it's
gets it's a revelation to me it's new
it's different I like it and it's
crunchy on the ends yeah Detroit so for
the championship of Pizza styles we have
New York versus Detroit who knew I
didn't hmm didn't fold it over that time
it's still good
mm-hmm any time a day or night look at
that cheese look I'd be self a slice
look at that sheet look at that just
look at it hanging on okay let me tell
you I learned a second thing about
Detroit piece of just a second ago and
that is the pans that they use in order
to get that crispy crust or actually
called this Detroit blue steel pizza
pans blue steel they used to use in the
auto industry to hole
like nuts and bolts and stuff like that
that makes it taste great starting it
does it's a story there's a history
thing but it's hard working people
sitting there get they got their nuts in
a pan
and they're like I'm gonna go eat out of
this pan there but notes have been in
all day they're not dirty pans they're
clean unused virgin material well the
thing that I find out I'm told that
Detroit style is the style that is used
at Little Caesars so I'm voting for New
York why'd you have to go and do that to
me what's your vote we're gonna have to
duke it out are you with me
Pizza so your help gosh oh gosh don't do
that to me seriously
those eaters is destroy style yeah the
man from Michigan just confirmed that
okay New York wins but Detroit hey you
got some good pizza and we're coming
Boyett okay thanks to Skillshare for
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liking commenting and subscribing you
know what time it is they didn't even
try to kiss ya I thought they were gonna
come back down into their hands but no
click the top link just watch us taste
the crews favorite pizza is a good
little boy and if I don't win the rhythm
of the gallon gonna land six stickers
brah
where'd you get them mythical dot store
brah so sick bro
totally brah just put them all over my
board brah so sick bro yeah